Peanut Chicken and Rice

Many of you have requested some light and easy recipes.  How about 5 ingredients for easy?  If you do not already pick up these items during each grocery visit I recommend adding it to your list.

XOXO,

Esra

Peanut Chicken and Rice

3/4 cup water

2/3 cup chunky peanut butter

1/4 cup extra-virgin olive oil

1 pound cubed boneless chicken breast

1 cup chopped mushrooms

1/2 cup chopped scallion whites

1/4 cup chopped scallion greens

Cooked brown rice

In a small bowl, whisk together 3/4 cup water and the peanut butter. In a large skillet, heat 1/4 cup extra-virgin olive oil over medium-high heat. Add the chicken, patted dry, and cook until no longer pink, 3 to 4 minutes. Transfer to a plate. In the same skillet, cook the mushrooms and 1/2 cup chopped scallion whites over medium heat for 30 seconds. Stir in the peanut butter mixture. Return the chicken and its juices to the pan and cook, stirring, until heated through; season with salt and pepper. Top with 1/4 cup chopped scallion greens and serve with cooked brown rice.

Recipe Adapted from Rachael Ray Magazine (Pamela August)